Bring a large pot of salted water to a boil. Add the short-cut pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Drain and rinse under cold water.

Trim the woody ends from the asparagus and cut into bite-sized pieces. Cook in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and plunge into ice water.

In a medium bowl, combine the ricotta, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth and creamy.

In a large salad bowl, combine the cooled pasta, asparagus, peas, radish, and parsley. Pour the dressing over and gently toss until well coated.

Serve immediately or store in an airtight container in the refrigerator for up to 5 days.